Pasta with Eggplant

Method

1. Finely slice the spring onion.
2. Sauté the spring onion in olive oil for a few minutes.
3. Cut the eggplant into 1 cm cubes.
4. Add the eggplant cubes to the pan, season with salt and pepper, and cook for about 15 minutes, stirring occasionally.
5. Cut the cherry tomatoes into quarters.
6. Add the tomatoes to the eggplant and cook for a few minutes.
7. Cook the sedanini pasta al dente.
8. Drain the pasta directly into the pan with the eggplant, adding a little pasta water, and toss to combine.
9. Finish with plenty of fresh basil.